How to Cut a Mango Perfectly｜Easy & Beautiful Step-by-Step Guide
Mangoes are known for their rich sweetness and smooth, melt-in-your-mouth texture.
In Japan, a domestically grown mango can cost around 3,000 yen per fruit, making it a rather luxurious treat.
Because they’re not something we eat every day, many people wonder things like, “Where exactly is the pit?” or “Can you eat the flesh around the pit?”
This time, we learned from fruit cutting designer Sawako Nashimizu how to cut a mango into the beautiful diced style often seen in restaurants—and how to enjoy it without wasting a single bite!
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【Advised by】Fruit Cutting Class Fruity Table
Table of Contents
Tips for Choosing Mangoes
Mangoes are a fruit that continues to ripen after being picked, so when purchasing, it’s important to consider whether you want to eat it right away or not. If you want to eat it immediately, choose one that is fully ripe. If you can wait a few days, ask the store staff when it will be ready to eat and let it ripen at room temperature in a cool spot before enjoying.
Cut into Three Sections
There’s a large, flat pit in the center of a mango. When cutting, aim to avoid the pit and slice the mango into three sections. Use your thumb’s width as a guide for the pit’s size.
If it looks like this, you’ve done it perfectly!
Score the Flesh
Next, score the mango flesh in a crisscross pattern to make bite-sized cubes.
Hold the knife like a pencil and gently score without applying too much pressure. Try to get as close to the skin as possible without cutting through it.
Push the Flesh Out
Gently press from the skin side to push the cubes outward. Be careful not to tear the skin. Just like the diced mango served at restaurants!
Don’t Waste the Flesh Around the Pit
The pit section can’t be sliced cleanly, so just peel the skin and bite in! Consider it a reward for the person who prepped it.
You can also slice the flesh off the pit and use it for juice or as a topping for yogurt—highly recommended!
Plate and Serve
Place the mango cubes on a simple white plate, add a sprig of mint, and you’re done! Now you’ve got a beautifully diced mango presentation, just like what you’d see in a restaurant.
The apple mango we used here is especially juicy and sweet. Mangoes generally come in three colors—red, yellow, and green. “Apple mango” refers to varieties that turn red like apples when they ripen. You might find them in supermarkets or fruit shops in Japan. They can be a bit pricey, but there are also more affordable imported mangoes. Be sure to enjoy this delicious summer fruit at home!
A fruit cutting class taught by fruit cutting designer Sawako Nashimizu. The class is divided into a Beginner Course and an Advanced Course, where you can learn everything from the basic techniques of cutting fruit to impressive, next-level presentation styles that are sure to wow. On Sawako Nashimizu’s Instagram, she shares photos of her lessons and beautiful cutting techniques using seasonal fruits!
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